342 TBE JIOUSEllOLD. 



Chocolate Iciiig._rut into a saucepan half a pound of powdered loaf- 

 sugar, two ounces of grated chocolate, and about a gill of water; stir on the 

 fire until the mixture assumes the consistence of a thick, smooth cream, 



Hicltorynut Cookies. — Take two cups of sugar, two eggs, half a cup of 

 melted butter, six tablespoonfuls of milk or a httle more than a third of a 

 cup, one teaspoonful of cream of tartar, half a teaspoonful of soda, and one 

 cup of chopped kernels stirred into the dough. 



Cookies. — Two eggs, half a ciip of butter, or half lard with the butter, 

 one cup of white sugar, flavor with lemon extract and nutmeg, three tea- 

 sjioonfuls of baking powder sifted with flour enough to make the consistency 

 to roll. 



Molasses Cake. — Two cups of New Orleans molasses, four cups of flour, 

 one cup of water, one cup of butter, one egg, two teaspoonfuls of soda, one 

 orange; grate the peel, put that in, and also the juice and pulp. 



Sponge Cake. — ^Beat four eggs, two cups sugar, two cups of flour with 

 two heaping teaspoonfuls baking powder sifted in, all together thoroughly; 

 then add a little lemon and two-thirds cup of boiling water. Beat well and 

 bake, and you will have as fine a cake as was ever eaten. 



Clove Cake. — Two cups flour, half cup molasses, one-half cup butter, 

 one-half cup milk, two eggs, two cups raieins, one teaspoonful of soda, half 

 teaspoonful each of cloves, cinnamon, and allspice, half a nutmeg. 



Macaroons — The whites of three eggs, beaten to a stiff froth; half a 

 pound of cocoanut, half a pound of rolled and sifted crackers, and an even 

 tablespoonful of extract of bitter almond. Drop them upon a greased paper, 

 in a dripping-pan, and bake a light brown. 



Feather Cake. — One cup of milk, one cup of flour, one egg, half a cup 

 of sweetened milk, one tablespoonful of melted butter, one teaspoonful of 

 baking powder, one teaspoonful of lemon juice. Bake to a dark brown. 



Ginger Cookies. — One cup of sugar, one of butter, one of molasses, one 

 tablespoonful of ginger, one of cinnamon, and two teaspoonfuls of saleratus, 

 dissolved in three tablespoonfuls of hot water. Bake quickly. 



Snowtlen Cake — Beat to a cream half a pound of butter, three-quarters 

 of a pound of granulated sugar, the whites of six eggs, half a teacup of 

 cream, and one poiind of Bermuda arrow-root. Add the beaten yelks of two 

 of the eggs, and a little salt. Bake in a mold one hour. 



Ne'w "Way to Prepare Chocolate Cake. — Lovei-S of chocolate cake will 

 rejoice at a new way of jwcparing it. Use the usiial recipe for the cake, 

 omitting one-third of a cup of flour. Grate the chocolate as for layer cake, 

 add to the dough, mix thoroughly, and bake in a loaf. 



Fruit Cake. — One cup of butter, one cup of sugar, one cup of molasses, 

 three cups of flour, one half cup of milk, one cup of chopped raisins, one 

 teaspoonful of cloves, cinnamsn and allspice, two eggs, and two teaspoonfuls 

 of baking powder or one teaspoonful of soda. 



Doughnuts._Oue egg, one cup sugar, one teaspoonful of butter, one 

 eup ol sweet milk, one teaspoonful of aoda, two teaspooofula of cream tartar. 



